The key to making a flavorful, fall off the bone roasted pork shoulder, is low and slow and allowing the meat to marinate for a long period of time. Ingredients 8 pounds pork shoulder (bone-in) 20 ...

In a mortar smash all garlic cloves and 1 Tbs of salt. Add lemon juice and oregano and 2 cups of Mojo criollo mix and blend. Make slits in your pork shoulder and sprinkle about 3 table spoons of the ...

1. Cut the pasilla and red chiles in half lengthwise and remove the seeds and stems. Set aside. 2. Cut the pork shoulder into small, thumb-sized pieces (including the skin and fat). Place the pork in ...

Make purée: Break off stems of chiles and shake out as many seeds as you can; discard stems and seeds. Cover chiles with water in a deep pan or pot (fill only about halfway). Bring to a boil, reduce ...

An adobo marinade traditionally was used for preserving uncooked meat or fish. Pimenton is an excellent preservative. This recipe is an adaptation-the marinade is more of a rub for the meat, with only ...

Blend ingredients for the mojo until smooth. Using a mortar and pestle, mash the dry ingredients for the rub into a paste. Mix with the olive oil. Score the skin and fat of the pork with the tip of a ...

Johnny Hernandez may be the busiest man in San Antonio, Texas. Chef, restaurateur, arts patron, and philanthropist, he presides over an empire that includes 11 restaurants, a stone-ground tortilla ...